The role of indigenous Nigerian fermented agrifoods in enhancing good health and well˗being

Abstract

Abstract The indigenous Nigerian fermented agrifoods are local foods derived from agricultural raw materials, including maize, cassava, millet, sorghum, yam, and nuts. The fermentation of the agrifood products initiates the processing of indigenous Nigerian fermented foods such as the Ogi (Pap), Abacha (African Salad), Burukutu (Beer), Dawadawa (Condiment), Amala (Staple food), Ukwa (Snacks), Wara (Cheese), Nono/Nunu (Milk) and others. These foods are easily digestible due to the activities of microorganisms on the food complex molecules. Fermented foods help most Nigerians meet their daily nutritional requirements by ingesting these food materials as dishes at different times at low prices because they are usually made locally from the available agricultural products. In addition, other Nigerian ethnic groups have peculiar fermented foods that are commonly consumed due to culture, individual perception and acceptance. The consumption of these fermented foods was been reported to have with a wide range of significant benefits, such as improving food nutritional quality by increasing protein, amino acid, and crude fibre content. This review provides an overview of indigenous fermented foods and their association with a wide range of significant benefits: improved nutritional quality, organoleptic characteristics, shelf-life extension, and health-promoting properties.

Keywords

• Fermented foods
• Food security
• Nutritional quality
• Shelf-life extension
• Food preservation